Not sure what to do with that leftover pulp from your AM juice? Let me introduce you to Carrot Orange Muffins! One glass of carrot orange juice will make a whole batch of this goodness. With ginger and coconut, these are sure to be a hit with grownups, children and crazy dieters alike.

ingredients:

1.

1 cup oatmeal
1 cup tapioca flour
3/4 cup coconut, unsweetened
1 tsp. salt
3 tsp. baking powder
2 tsp. wheat germ
2 tsp. ginger

2.

3 eggs, beaten
Pulp of 1 orange & 4 carrots
1/2 cup sugar
1/2 cup coconut oil, melted
1 tsp. vanilla

1.

Preheat oven to 375 degrees.
In a large bowl, combine oatmeal, flour, coconut, salt, baking powder, wheat germ, and ginger.

2.

In a medium bowl, beat 3 eggs then add orange carrot pulp. Add in sugar, coconut oil and vanilla.
Add wet ingredients to dry ingredients bowl using a spoon to combine. Dough should be relatively firm and not soupy.

3.

Shape dough into large balls (approximately the size that would fill a muffin pan).
Spray a muffin tin with olive oil, or grease with butter (you can also line with cupcake papers). Press each ball into the muffin pan, filling the bottom of each cup.
Heat in 375 degree oven for 14-18 minutes. Muffins will rise slightly.